Sweet Corn Spring Onion Momo Recipe - Sweet Corn Dumplings
Corn Spring Onion Momo Recipe is a delicious twist to the momo stuffing that we usually have at restaurant. The stuffing is rich and creamy with coarsely ground sweet corn that is then flavoured with spring onions and sriracha sauce. Serve at your next party as a perfect appetizer along with chilli garlic sauce.
Corn Spring Onion Momo Recipe is a delicious momo recipe where the sweet corn is ground to a coarse mixture and then sautéed along with spring onions.
The flavour added by the corn and the spring onions to the momo is simple and delicious. Mixing it with some Sriracha sauce, salt and pepper elevates the falvour of the filling.
Everyone loves momos and they are sold in every corner of India now as an evening snack. They make a perfect snack for the kids and an appetizer for parties and can be served with sweet chilli sauce or chili garlic sauce.
If you are looking for more Momo Recipes here are some :
For the Filling
- 1 cup Sweet corn , coarsely ground
- 1/2 cup Spring Onion (Bulb & Greens) , finely chopped
- 3 tablespoons Sriracha sauce
- 1/4 teaspoon Black pepper powder
- Salt , to taste For Momo Dough
- 1 cup All Purpose Flour (Maida)
- Salt , to taste
- Water , to knead
How to make Sweet Corn Spring Onion Momo Recipe - Sweet Corn Dumplings
To begin making the Corn Spring Onion Momo Recipe, first we will make the momo dough.
In a mixing bowl, take maida add water slowly and knead to form a medium stiff dough. Ensure the dough is smooth and not sticky.
Keep the momo dough covered for an hour before making the corn stuffing.
Heat a sauce pan with oil, add coarsely ground sweet corn and stir fry until the corn is cooked.
Add in spring onions, sriracha sauce, salt, pepper powder and saute well.
Cook for a few minutes until the ingredients are well combined and turn off the heat. Keep the filling aside to cool down.
Take a bamboo dimsum maker, or the regular idli steamer and fill it with water and place it over a medium heat.
Later divide the momo dough into equal lemon size portions.
Take each ball and start rolling it out on a surface. Roll out the dough as thin as you can so that the outer layer of the momo is thin and delicate.
In every flattened dough leaf, add 1 tablespoon of the Corn Spring Onion Momo filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.
Do the same with all the rest of the dough and filling. Keep the completed Corn Spring Onion Momo under a moist cloth to prevent drying.
Grease the steamer with oil or place butter paper before placing Corn Spring Onion Momo. This will prevent it from sticking.
If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water starts to boil, place the bamboo steamer on it and steam the Corn Spring Onion Momo for 10 - 15 minutes until the skin will begin to shine. As soon as you notice this, turn off the heat.
Transfer the Corn Spring Onion Momo from the steamer into a serving platter and serve hot.